German Style Goulash is a beloved comfort food throughout Europe and the Americas. It was first created in Germany, of course, and spread all over the Western Hemisphere from there. There are many variations on the dish, some of them so far from the original German style goulash that they barely compare. However, this one is truly the authentic, traditional, German style goulash.
Authentic Traditional German Style Goulash Recipe-
- 2 large white or yellow onions, peeled and rough chopped
- 2 large sweet green bell peppers, cored, seeded, and chopped into 1″ chunks
- 4 large sweet red bell peppers, cored, seeded, and chopped into 1″ chunks
- 2 tbsp. finely chopped garlic
- 3 tbsp. canola oil
- 1/2 tbsp. fennel seeds
- 6 oz. canned tomato paste
- 16 oz. canned tomato puree
- 1-1/2 cups beef broth (or if you like an even heartier flavor, use lamb broth)
- salt and pepper, to taste
You will want to have: a Dutch Oven , which is the most ideal, and traditional cooking implement. If you don’t have one, and don’t want to spend the money right now on one, you could also use a very large, heavy bottomed cast iron skillet.
- In a large sauté pan, over medium flame, heat 1/2 tablespoon of the oil. Add in the chopped onions and cook, stirring now and then, until golden, caramelized, and fully fragrant – about 8 to 10 minutes should do it.
- In a large Dutch oven, over medium high flame, heat the remaining 2-1/2 tablespoons canola oil. Sauté the meat chunks until well browned all over.
- Next, add and stir in the garlic, caraway and fennel seeds, and the caramelized onions. Cook for about 1 minute, then add and stir in the onion powder, cayenne pepper, smoked paprika, Montreal steak seasoning, and salt and pepper.
- Now add and stir in the chopped sweet bell peppers; cook, stirring now and then, until softened and fragrant – about 2 minutes should do it.
- Add the tomato paste and puree into the oven, and stir together well.
- Add and stir in about 1/2 cup of water and the broth. If you think it is a little too thick, add a little more water.
- Deglaze the Dutch oven, making certain you have loosened all the yummy, thick, slightly burnt stuff that has become stuck to the bottom of the pot.
- Now, reduce the heat to just a low, but lively simmer and continue to cook. Keep stirring now and then, until the meat is very tender. This last phase can take as much as an hour and a half – two hours will even be better.
- About 10 to 12 minutes before your goulash is done cooking, heat a pot of water to boiling, and cook your dried spaetzle. When the pasta is fully tenderized, drain it through a large sieve or a colander. If your goulash still has some cooking time left, return the spaetzle to the pot and place a lid on it to keep the pasta nice and warm.
- Serve your authentic, traditional German style goulash over your freshly cooked spaetzle.
Note: For many more delicious, traditional and authentic German recipes, go to our German Cuisine page!
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